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Grandma's Egg Custard Pie

Grandma's Egg Custard Pie

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Marles Riessland

Marles Riessland

This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
  3. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
  4. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
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Reviews

GeorgiaAngel
1101

GeorgiaAngel

12/5/2009

I have been looking for this recipe for a long time. I followed the recipe exactly except I didn't scald the milk. (With modern pasteurization, bacteria and enzymes are already destroyed, so scalding is no longer necessary. Also, it reduces the chances of cooking the egg as the ingredients are mixed). It was a very easy recipe to make. I just threw everything in the bowl, used a mixer for about 1 minute, poured it in the pie shell and popped it in the oven. Only one problem, I can never get more than one slice before it's all gone. Every person who tastes this pie wants the recipe and says it's the best they have ever eaten. Even the people who proclaimed they really didn't care for egg custard pie, changed their tunes rather quickly after the first bite. Thanks for this one!!!

hope03
752

hope03

11/16/2010

MMMMMMM. I used a can of evaporated milk and added fresh milk to equal 2-1/2 cups. That was my mom's secret. Also added another yolk from the egg white wash. Rich and delicious. I forgot how easy it is to make custard pie. Use the Easy Pie Crust recipe on this site and you won't need to glaze the shell with egg white or roll it out. Super quick and easy. I'm going to make this pie often. Everyone has these ingredients on hand. Ovens vary in temperature, btw. Adjust baking time accordingly or lower temp. to 350-375.

Mommy Mia
511

Mommy Mia

11/22/2007

This pie came out perfect! Silky, perfect custard! However, I read some reviews from others who seemed to have problems. No spongy texture if you add the scalded milk VERY slowly while whisking constantly. Also to prevent custard from going under shell, be sure and poke holes w/fork all over the shell including the sides FIRST to prevent bubbling. That would be for any pie recipe.

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